Spring Pasta with Snow Peas, Tomatoes & Zucchini

This recipe came about while I was trying to avoid turning on the oven or having to cook over a hot stove during the latest hot spell here on the East Coast. It is a quick and simple-yet-filling meal, perfectly light for late Spring or summer dinners.  It can be served warm, room-temperature, or cold, though I like room-temperature best as it seems to bring out the flavors of the lemon and thyme better. This recipe can be enjoyed at any time of the day!


  • Preparation Time: 15 min.
  • Cook Time: 10 min.
  • Cuisine: Italian, American


  • 1 large or 2 small zucchini, julienned
  • 1 lb. snow peas, julienned on the diagonal
  • 12 oz. whole wheat spaghetti
  • 2 cups grape tomatoes, halved
  • 2 cloves garlic, minced
  • 6 sprigs fresh thyme
  • 2 Tbs olive oil, divided
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Freshly grated parmesan cheese, optional
  • Fresh basil leaves, torn, optional


  • 1
    Cook spaghetti noodles as instructed on package, cooking until al dente. Drain.
  • 2
    Julienne the zucchini and snow pea pods, and halve the grape (or cherry) tomatoes.
  • 3
    Heat olive oil on medium-low heat in a skillet or frying pan. Add the vegetables, garlic, thyme, and salt and pepper.
  • 4
    Cook vegetables until soft but not mushy, about 5 minutes.
  • 5
    Remove from heat.
  • 6
    Add the pasta to the cooked vegetables, the rest of the olive oil, and the lemon juice.
  • 7
    Toss and serve, topped with freshly grated parmesan and fresh basil.

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